VALORIZATION OF BANANA, POMEGRANATE AND GUAVA PEELS AS FUNCTIONAL INGREDIENTS FOR NUTRITIONAL ENHANCEMENT OF TRADITIONAL SNACK: BIOACTIVE CHARACTERIZATION, PRODUCT OPTIMIZATION AND STORAGE STABILITY

Abstract

Background: Agro-industrial fruit waste represents a major sustainability challenge, with global food waste estimated at approximately 1–3 billion tons annually, despite its richness in dietary fibre and bioactive compounds. Food waste valorization has gained increasing attention as a sustainable approach to enhance nutritional security while reducing environmental impact. Materials and Methods: This present study investigated the potential of banana, pomegranate, and guava peel powders as functional ingredients for the nutritional enhancement of traditional South Indian snack i.e. murukku. The selected fruit peels were processed into powders, and characterized for their physicochemical, functional, proximate, phytochemical, and antioxidant properties. Peel powder was subsequently incorporated into murukku formulations, and the developed products were evaluated for proximate composition, sensory characteristics, textural quality and storage stability. Results: Proximate analysis revealed high dietary fibre (5.63 ± 0.55 g/100 g) and protein (14.83 ± 1.76 g/100g) content in peel-incorporated samples. Sensory evaluation, employing a 9-point hedonic scale, revealed a high degree of acceptability, alongside enhancements in both texture and mouthfeel. Furthermore, shelf-life assessments indicated superior stability and no spoilage in the samples containing the incorporated ingredients after 30 days. The findings demonstrate the potential of fruit peel powders as functional ingredients for developing traditional snack foods that are both more nutritious and environmentally friendly.